These Shredded Pork Tacos have spiced pork that is slow cooked and shredded, then served with your favorite taco toppings. This is a minimal effort meal with maximum flavor!
If you love your slow cooker, you’ll also love these Slow Cooker Chicken Tacos!
When I first made these Shredded Pork Tacos back in 2014, they came from a desperation-clean-out-the-pantry-dinner. I needed to make something with what I had on hand, and this is what I came up with.
And it’s remained a winner!
I love that you get lots of flavor with not a lot of effort. In fact, this takes very little hands on time.
And tacos are always a hit, because each member of the family can use whatever toppings they want to make it their own.
Ingredients
- Spices: This is kept pretty simple with just salt, oregano, and cumin. You could, of course, add more spices as desired.
- Pork: I like to use a pork shoulder roast. I have tried this with both a boneless roast and a bone in, and I preferred the boneless. Not only was it smaller, and more of the size that I needed, but I felt like it was more tender once cooked.
- Onions: I use regular yellow onions. It feels like a lot when you add them to the slow cooker, but they will cook down.
- Tortillas: I like to use flour tortillas, and then char them on my gas stove. You can also do this in a dry pan. But if you prefer corn tortillas, those will work, as well!
- Toppings: This is where you can get creative. I like shredded cabbage, red onion, sour cream, avocado, cotija, and some fresh lime juice.
How to Make Shredded Pork Tacos
STEP 1: Cut your pork into large chunks, then season it with your spices. Cut the onions into half moons, then place them in a slow cooker.
STEP 2: Place the seasoned pork on top of the onions. Add the water. I like to do this around the edges of the slow cooker so I don’t just wash the spices off of the pork. Let the pork and onions cook until the pork is tender.
STEP 3: Once the pork easily pulls apart, remove it to a cutting board and shred it into pieces. The add the pork back to the slow cooker and stir it into the cut onions. Then build your tacos with the tortillas and toppings.
Tips and Tricks
After cooking the pork, you can skip adding it back to the cooked onions, if desired. I like the extra onion flavor, but you can certainly just add the pork to the tacos after shredding.
I like to taste the pork after shredding and add more salt, if needed. Usually, it does need some extra salt.
Different slow cookers cook at different temperatures. Start checking your pork earlier for doneness if yours cooks faster. I have three different slow cookers and they all cook differently. You might need a little more time, you might need a little less.
More Taco Recipes
Citrus Fish Tacos
Potato Tacos with Sausage
Cheeseburger Tacos
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Shredded Pork Tacos
Ingredients
- 2 teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 lb pork roast (I suggest a pork shoulder roast)
- 2 medium onions
- 1/4 cup water
- 12 (6-inch) flour tortillas
- Toppings – diced red onion, cilantro, sour cream, shredded cabbage, avocado, cotija, sliced limes, etc.
Instructions
- In a small bowl, combine the salt, oregano, and cumin.
- Cut the roast into a few large chunks. Sprinkle the seasoning mix even over the pork.
- Cut the onions in half, the slice into half moons. Place the onions in the bottom of a slow cooker.
- Add the pork to the slow cooker on top of the onions. Add the water to the slow cooker.
- Cover and cook on low until the pork is pull apart tender, about 6-7 hours.
- Once tender, remove the pork from the slow cooker and shred. Return the pork to the slow cooker and mix in with the cooked onions.
- Warm the tortillas, or char in a dry skillet or over a gas stove. Add some of the pork to each tortilla, then top with your desired toppings.
Bradley says
I’m always looking for new slow cooker recipes. These were fantastic. I love how simple they were.
Emily says
I love pork tacos! YUM!
Chels R. says
Sounds delicious! I haven’t met a taco I haven’t liked yet!
Jaclyn says
These look perfect! I love Mexican food! Such a pretty photo!
Nutmeg Nanny says
These look so flavorful 🙂 love pork roast!
RecipeGirl says
I would have put this into tacos too. Yum! Totally my kind of recipe. For some reason I never think to use my crockpot in the summer, but it’s such a brilliant idea!
Mary says
I’ve really become a big fan of the crock pot. I’m adding this to the list of recipe to try. It looks really delicious!
breadchick says
I made these last night. This was just about the best pulled pork I’ve ever had in my life outside of North Carolina and Tennessee.
Thanks for a wonderful recipe!!
hot garlic says
This so sounds like me with the improvising! How funny. They sound and look great, and you’re totally right about most people using the crock-pot in the wrong season!
Paula says
Oh, great … now I’m starving for pork roast tacos! I seriously could put a huge dent in the world’s taco supply with this recipe. Now that my kids have started soccer again, I need to be using the ol’ crock pot more. This is a great recipe for me to start with. YUM!
Kevin says
Those tacos looks so tasty! If only I had the space for a crock pot. It sounds like it would be great to use one in the summer when you don’t want the heat off the oven.
glutenfreeforgood says
I’ve been addicted to fish tacos with corn tortillas lately. I’ve also been using cabbage for the garnish — it’s great! I like your slow cooker idea for the pork. Sounds great!
Melissa
Jenny says
Mmmm. we love taco night and I’m always up for a new recipe. Looks great! Have a good day!
kellypea says
I always think it’s amazing when a good meal can be pulled off without going to the store — especially when you are tired. This looks really good. And you’re so right about the crock-pot not heating everything up. Not having to defrost anything is what I like. The cabbage is perfect for this!
Tom Aarons says
These look so simple and delicious. And what a wonderful photo!